A sauce-flavored liquor jar and packaging process thereof

Abstract

The invention discloses a sauce-flavored liquor jar and a packaging process thereof in the field of jar packaging technology. The sauce-flavored liquor jar comprises a clay glaze jar and a jar cover. A wooden plug is provided in the jar mouth of the clay glaze jar. The outer side walls of the clay glaze jar and the jar cover are affixed with rattan skin pulp paper with a thickness of 0.2-0.5 cm, and the rattan skin pulp paper wraps the clay glaze jar and the jar cover. The process comprises: S1, the clay glaze jar is washed and dried, and the wooden plug is dried and used for standby after dust removal; S2, packaging mud is prepared with red and purple mud, wine lees, husks and salt as raw materials, and rattan skin pulp paper is prepared with rattan-like plant epidermis; S3, the sauce-flavored liquor is filled in the clay glaze jar, the wooden plug seals the jar mouth, and the jar cover is covered; S4, the packaging mold is covered with a release agent and rattan skin pulp paper in sequence; S5, the packaging equipment packages the sauce-flavored liquor jars in batches; S6, demoulding, and packaging is completed. This scheme avoids the volatilization of Maotai-flavor liquor, ensures the stability of microbial population, and can also replace trace elements such as phosphorus and molybdenum in the soil into the liquor, so that the Maotai-flavor liquor can continue to mature and enrich the Maotai flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of wine jar packaging, in particular to a sauce-flavored white wine jar and a packaging process thereof. Background Art

[0002] Baijiu is a distilled liquor unique to China and one of the eight major distilled liquors in the world. It is made from starch or sugar raw materials and then distilled after fermentation. It includes twelve flavors: light aroma, strong aroma, sauce aroma, mixed aroma, rice aroma, special aroma, sesame aroma, rich aroma, soy aroma, medicinal aroma, phoenix aroma, and other aromas. Sauce-flavored Baijiu is loved by Baijiu lovers for its prominent sauce aroma, elegant and delicate, mellow body, long aftertaste, clear and transparent, and slightly yellowish color.

[0003] Newly produced new liquor is spicy and not mellow, so it is usually stored in a cellar to reduce the irritation and spicy taste of the new liquor, making the sauce-flavored liquor soft, delicious, mellow and gentle. At present, the methods of storing liquor in a cellar include: storing in underground, cave and semi-underground cellars, burying in soil, burying in wine lees, burying in plants and burying in box-type root soil liquor.

[0004] The advantages of storing wine in underground, caves, and semi-underground cellars are that the temperature does not change much, the humidity is moderate, and the light is weak, which is beneficial to the storage of wine. However, its disadvantages are that it is difficult to find a good cave, and digging a cellar is time-consuming, labor-intensive, and expensive. It is suitable for professional production in wineries, but not for home storage.

[0005] The liquor sold by the winery is usually packaged in glass containers, and then taken out and sealed for sale after being stored in the cellar. Due to the influence of the external environment during transportation and the restrictions of storage conditions after consumers purchase it, it is difficult to ensure the sauce-flavor flavor of the sauce-flavor liquor. Therefore, we proposed a sauce-flavor liquor jar and its packaging process. Summary of the invention

[0006] The purpose of the present invention is to provide a sauce-flavor liquor jar and a packaging process thereof, so as to solve the problem in the prior art that it is difficult to ensure the sauce-flavor flavor of the sauce-flavor liquor due to the influence of the external environment during transportation and the limitation of storage conditions when the liquor is stored after consumers purchase it.

[0007] In order to achieve the above-mentioned purpose, the technical scheme of the present invention is as follows: a sauce-flavored liquor jar, comprising a clay glaze jar and a jar cover, a wooden stopper is arranged in the jar mouth of the clay glaze jar, and 0.2-0.5 cm thick rattan pulp paper is pasted on the outer walls of the clay glaze jar and the jar cover, and the rattan pulp paper wraps the clay glaze jar and the jar cover.

[0008] Furthermore, the clay glazed jar is made from soil from Maotai Town, Guizhou.

[0009] Furthermore, rattan pulp paper is made from the epidermis of rattan plants, pre-treated using the ancient method of Danzhai, Guizhou, and then soaked in packaging mud.

[0010] Furthermore, the weight components of the raw materials of the encapsulating mud are as follows: 800-1200 parts of red purple mud, 80-120 parts of wine lees, 80-120 parts of rice husks and 40-60 parts of salt, wherein the red purple mud is prepared by mixing new red purple mud and old red purple mud in a ratio of 1:1.

[0011] The following beneficial effects are achieved by adopting the above scheme:

[0012] 1. The sauce-flavor liquor jar proposed in this scheme is not only suitable for batch packaging in wineries, but also can be placed in a dark and ventilated place for continuous storage after being purchased by consumers, so as to prevent the sauce flavor of the sauce-flavor liquor from volatilizing due to storage conditions.

[0013] 2. The sauce-flavor liquor jar proposed in this scheme uses a clay glaze jar made from the soil of Maotai Town, Guizhou as a vessel. The soil of Maotai Town has the characteristics of moderate acidity and alkalinity, good water retention, and rich phosphorus and molybdenum elements. Combined with the advantages of good air permeability, no leakage, and slow heat conduction of the clay glaze jar, it can not only prevent the volatilization of the sauce-flavor liquor and ensure the stability of the microbial population, so that the liquor can continue to react with the microorganisms, but also replace the trace elements such as phosphorus and molybdenum in the soil into the liquor, so that the sauce-flavor liquor can continue to mature and enrich the sauce-flavor flavor;

[0014] 3. This solution uses a cork to seal the jar mouth. The cork has tiny pores that allow trace oxygen to enter the jar, ensuring the reproduction of microbial populations and allowing the sauce-flavored liquor to continue to mature. When the liquor and external microorganisms exchange, the trace elements in the cork can be transferred into the liquor, enriching the taste of the sauce-flavored liquor;

[0015] 4. Wrap the clay glaze jar with rattan pulp paper and packaging mud in turn. Guizhou rattan pulp paper is tough and water-resistant, which can not only prevent the jar from being damp and affecting the wine quality, but also prevent excessive microorganisms from reacting with the sauce-flavor liquor and causing the sauce-flavor liquor to become acidic, thus affecting the taste; the packaging mud is made of Guizhou's local red-purple mud. The red-purple mud has strong viscosity and good sealing properties. Combined with rattan pulp paper, it can further prevent the volatilization of the sauce-flavor liquor, so that consumers can store it properly after purchase without being restricted by storage conditions.

[0016] Furthermore, a packaging process for a Maotai-flavor liquor jar comprises the following steps:

[0017] S1. Wash and dry the clay glaze jar, remove dust from the cork and dry it for later use;

[0018] S2, using red and purple mud, wine lees, rice husk and salt as raw materials to prepare packaging mud, using rattan plant epidermis as raw material, pre-treating it by Guizhou Danzhai ancient method, and then soaking it in packaging mud to prepare rattan skin pulp paper;

[0019] S3, filling the Maotai-flavor liquor into a clay glaze jar, inserting a wooden stopper to seal the jar mouth, and covering the jar lid;

[0020] S4, apply a layer of release agent inside the packaging mold, and spread rattan pulp paper on the packaging mold;

[0021] S5. Use packaging equipment to batch package Maotai-flavor liquor jars: Place the clay glaze jars on the packaging equipment in sequence, clamp the packaging mold with a clamping component to cover the clay glaze jar, attach the rattan skin pulp paper to the clay glaze jar and the jar cover, and cover the clay glaze jar with the packaging mud with the rattan skin pulp paper;

[0022] S6. The rattan pulp paper is air-dried and shaped at room temperature, and the packaging mold is demoulded to complete the packaging.

[0023] Further, the preparation of the encapsulation mud in S2 is specifically as follows:

[0024] S21, mixing the new red purple mud and the old red purple mud in a ratio of 1:1 to obtain red purple mud for packaging;

[0025] S22, mix the wine lees, rice husks and salt in proportion, add an equal weight of water and stir evenly;

[0026] S23, adding red-purple mud for encapsulation and stirring until it becomes a fluid state to obtain encapsulation mud.

[0027] Beneficial effect: The packaging process proposed in this scheme uses a packaging mold to wrap the clay glaze jar and the jar cover, and uses a fitting component to fit the rattan skin pulp paper to the jar body, and then uses a mud covering component to seal the part of the rattan skin pulp paper that is not covered with packaging mud. Because the packaging mud is in a fluid state, compared with the existing technology, when wrapping the packaging mud outside the clay glaze jar, it is necessary to wait for the packaging mud at the bottom of the jar to be fixed before continuing to cover the mud, which affects the packaging efficiency in mass production. This scheme uses a prefabricated packaging mold to wrap the clay glaze jar, and only the gap needs to be filled with packaging mud to complete the packaging, which improves the packaging efficiency while ensuring the sealing.

[0028] Furthermore, a gap of 4-6 cm is provided between the inner wall of the jar cover and the outer wall of the jar mouth of the Maotai-flavor liquor jar, and the height of the jar cover is 2-4 times the height of the jar mouth of the Maotai-flavor liquor jar.

[0029] Beneficial effects: the size of the jar cover is larger than the size of the jar mouth of the Maotai-flavor liquor jar, leaving a suitable space at the jar mouth, so that the microbial community can have a certain amount of oxygen for reproduction, ensuring the stability of the microbial community and promoting the maturation of the Maotai-flavor liquor.

[0030] Furthermore, the packaging equipment in S5 includes a base and a fixed plate, a support frame is provided between the base and the fixed plate, a rotating disk is provided on the base, the rotating disk is rotatably connected to the base, a plurality of placement grooves for placing the jar bottom packaging mold are provided on the rotating disk, a self-rotating disk is rotatably connected in the placement groove, the clamping assembly is located at the bottom of the fixed plate, and the bonding assembly and the mud covering assembly are installed on the support frame.

[0031] Beneficial effect: the sauce-flavored liquor jar is placed in the placement groove, the clamping component clamps the packaging mold and turns it upside down to cover the jar cover, and the fitting component scrapes the rattan skin pulp paper along the bottom of the packaging mold from top to bottom, so that the rattan skin pulp paper in the packaging mold fits the jar body; the turntable is rotated, and the mud covering component is used to seal the part of the packaging mud not covered by the rattan skin pulp paper with mud. Compared with the prior art, when wrapping the packaging mud outside the clay glaze jar, it is necessary to wait for the packaging mud at the bottom of the jar to be fixed before continuing to cover the mud, which affects the packaging efficiency in mass production. This solution uses a prefabricated packaging mold to wrap the clay glaze jar, and only the gap needs to be filled with packaging mud to complete the packaging, which improves the packaging efficiency while ensuring the sealing.

[0032] Furthermore, the clamping assembly includes an electric push rod fixedly connected to the bottom of the fixed plate, and a mechanical claw is provided at the output end of the electric push rod; the bonding assembly includes a support rod slidably matched with the support frame, and an elastic ring for bonding rattan pulp paper is provided at one end of the support rod away from the support frame; the mud covering assembly includes an arc tube and a conveying pipe, the outer diameter side wall of the arc tube is connected to the conveying pipe, the conveying pipe is connected to a mud pool, a filter membrane is bonded inside the arc tube along the axial direction of the arc tube, the filter membrane divides the arc tube into a first chamber and a second chamber, the inner diameter side wall of the first chamber is provided with a plurality of first through holes, a desiccant bag is bonded in the second chamber, and the inner diameter side wall of the second chamber is provided with a plurality of second through holes.

[0033] Beneficial effects: the electric push rod drives the mechanical claw to clamp the packaging mold to cover the jar cover, the support rod drives the elastic ring to scrape the rattan skin pulp paper, so that the rattan skin pulp paper fits the jar body, the mud pool pumps the packaging mud into the arc tube along the conveying pipe, drives the rotating disk to rotate, and the packaging mud in the arc tube adheres to the jar body through the first through hole, and the part of the rattan skin pulp paper not covered with the packaging mud is sealed with soil. In the mud covering process, the packaging mud squeezes the filter membrane and contacts the desiccant bag, the desiccant in the desiccant bag reacts with the moisture in the packaging mud to generate heat, and releases the heat through the second through hole, so that the outer surface of the packaging mud covering the jar body can accelerate the hardening speed, thereby improving the packaging efficiency.

[0034] Furthermore, the side wall of the arc tube is provided with an arc scraper.

[0035] Beneficial effect: The arc-shaped scraper makes the thickness of the encapsulation mud evenly covered. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a cross-sectional view of a Maotai-flavor liquor jar according to an embodiment of the present invention.

[0037] Figure 2 The present invention is a flowchart of the packaging process of a Maotai-flavor liquor jar according to an embodiment of the present invention.

[0038] Figure 3 It is a cross-sectional view of a packaging device in the packaging process of a Maotai-flavor liquor jar according to an embodiment of the present invention.

[0039] Figure 4 FIG. 4 is a top view of a rotating disk of a packaging device according to an embodiment of the present invention.

[0040] Figure 5 2 is a cross-sectional view of an arc tube of a packaging device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0041] The following is further described in detail through specific implementation methods:

[0042] The figure marks in the drawings of the specification include: clay glaze jar 1, wooden cork 2, rattan pulp paper 3, jar cover 4, base 5, rotating disk 6, packaging mold 7, elastic ring 8, mechanical claw 9, electric push rod 10, fixing plate 11, support rod 12, conveying pipe 13, support frame 14, arc tube 15, first through hole 151, second through hole 152, placement groove 16, rotating disk 17, filter membrane 18, desiccant bag 19.

[0043] Embodiment 1:

[0044] The embodiment is basically as shown in the attached Figure 1 As shown: a sauce-flavored liquor jar, comprising a clay glaze jar 1 and a jar cover 4, a wooden plug 2 is arranged in the jar mouth of the clay glaze jar 1, and 0.2-0.5 cm thick rattan pulp paper 3 is pasted on the outer walls of the clay glaze jar 1 and the jar cover 4, and the rattan pulp paper 3 wraps the clay glaze jar 1 and the jar cover 4.

[0045] Among them, the clay glaze jar 1 is made of soil from Maotai Town, Guizhou; the rattan skin pulp paper 3 is made of rattan plant epidermis as raw material, pre-treated using the ancient method of Danzhai, Guizhou, and then soaked in packaging mud.

[0046] The raw material weight components of the encapsulation mud 4 are as follows: 800-1200 parts of red purple mud, 80-120 parts of wine lees, 80-120 parts of rice husks and 40-60 parts of salt, wherein the red purple mud is prepared by mixing new red purple mud and old red purple mud in a ratio of 1:1.

[0047] Embodiment 2:

[0048] The difference from the above embodiment is that, as shown in the attached Figure 1 , Figure 2 and Figure 3 As shown, this embodiment proposes a packaging process based on a Maotai-flavor liquor jar, comprising the following steps:

[0049] S1, wash and dry the clay glaze jar 1, remove dust from the wooden plug 2 and dry it for later use;

[0050] S2, using red and purple mud, wine lees, rice husk and salt as raw materials to prepare encapsulation mud, specifically:

[0051] S21, mixing the new red purple mud and the old red purple mud in a ratio of 1:1 to obtain red purple mud for packaging;

[0052] S22, mix the wine lees, rice husks and salt in proportion, add an equal weight of water and stir evenly;

[0053] S23, adding red-purple mud for encapsulation and stirring until it is in a fluid state to obtain encapsulation mud;

[0054] Then, the rattan plant skin is used as raw material, pre-treated by the ancient method of Danzhai, Guizhou, and then soaked in packaging mud to obtain rattan skin pulp paper 3;

[0055] S3, filling the Maotai-flavor liquor into the clay glaze jar 1, inserting the wooden stopper 2 to seal the jar mouth, and covering the jar cover 4;

[0056] S4, apply a layer of release agent inside the encapsulation mold 7, and spread rattan pulp paper 3 on the encapsulation mold 7;

[0057] S5. Use packaging equipment to batch package Maotai-flavor liquor jars: the clay glaze jars 1 are placed on the packaging equipment in sequence, the clamping assembly clamps the packaging mold 7 to cover the clay glaze jar 1 upside down, the laminating assembly completely laminarizes the rattan skin pulp paper 3 to the clay glaze jar 1 and the jar cover 4, and the mud covering assembly covers the part of the rattan skin pulp paper 3 that is not covered with the packaging mud with the packaging mud;

[0058] S6, the rattan pulp paper 3 is air-dried and shaped at room temperature, and the packaging mold 7 is demoulded to complete the packaging.

[0059] The specific implementation process is as follows:

[0060] The packaging mud is prepared with red-purple mud, wine lees, rice husk and salt as raw materials, and the epidermis of rattan plants is used as raw material, which is pretreated by the ancient method of Danzhai, Guizhou, and then immersed in the packaging mud to obtain rattan skin pulp paper 4; after wine is put into the clay glaze jar 1, it is sealed with a wooden cork 2, and the jar cover 4 is covered, and the packaging mold 7 wraps the clay glaze jar 1 and the jar cover 4, and the rattan skin pulp paper 3 is bonded to the jar body through the bonding component, and then the part of the rattan skin pulp paper 3 not covered by the packaging mud is sealed with mud by the mud covering component. Because the packaging mud is in a fluid state, compared with the prior art, when wrapping the packaging mud outside the clay glaze jar 1, it is necessary to wait for the packaging mud at the bottom of the jar to be fixed before continuing to cover the mud, which affects the packaging efficiency in mass production. The present scheme adopts a prefabricated packaging mold 7 to wrap the clay glaze jar 1, and only the gap needs to be filled with packaging mud to complete the packaging, thereby improving the packaging efficiency while ensuring the sealing performance.

[0061] Embodiment 3:

[0062] The difference from the above embodiment is that, as shown in the attached Figure 1 As shown in the figure, there is a 4-6 cm gap between the inner wall of the jar cover 4 and the outer wall of the jar mouth of the Maotai-flavor liquor jar, and the height of the jar cover 4 is 2-4 times the height of the jar mouth of the Maotai-flavor liquor jar.

[0063] The specific implementation process is as follows:

[0064] The size of the jar cover 4 is larger than the size of the jar mouth of the Maotai-flavor liquor jar, and a suitable space is left at the jar mouth so that the microbial community can have a certain amount of oxygen to reproduce, thereby ensuring the stability of the microbial community and promoting the maturation of the Maotai-flavor liquor.

[0065] Embodiment 4:

[0066] The difference from the above embodiment is that, as shown in the attached Figure 3 and Figure 4 As shown, the packaging equipment includes a base 5 and a fixed plate 11, a support frame 14 is provided between the base 5 and the fixed plate 11, a rotating disk 6 is provided on the base 5, the rotating disk 6 is rotatably connected to the base 5, a plurality of placement grooves 16 for placing the jar bottom packaging mold 7 are provided on the rotating disk 6, a self-rotating disk 17 is rotatably connected in the placement groove 16, the clamping assembly is located at the bottom of the fixed plate 11, and the bonding assembly and the mud covering assembly are installed on the support frame 14.

[0067] The specific implementation process is as follows:

[0068] The sauce-flavored liquor jar is placed in the placement groove 16, the clamping component clamps the packaging mold 7 to cover the jar cover 4, and the fitting component scrapes the rattan peel pulp paper 3 from top to bottom along the bottom of the packaging mold 7 to make the rattan peel pulp paper 3 in the packaging mold 7 fit with the jar body; the turntable 17 is rotated, and the mud covering component is used to seal the part of the rattan peel pulp paper 3 not covered with the packaging mud. Compared with the prior art, when wrapping the packaging mud outside the clay glaze jar 1, it is necessary to wait for the packaging mud at the bottom of the jar to be fixed before continuing to cover the mud, which affects the packaging efficiency in mass production. The present scheme adopts a prefabricated packaging mold 7 to wrap the clay glaze jar 1, and only the gap needs to be filled with packaging mud to complete the packaging, which improves the packaging efficiency while ensuring the sealing.

[0069] Embodiment 5:

[0070] The difference from the above embodiment is that, as shown in the attached Figure 3 , Figure 4 and Figure 5 As shown, the clamping assembly includes an electric push rod 10 fixedly connected to the bottom of a fixed plate 11, and a mechanical claw 9 is provided at the output end of the electric push rod 10;

[0071] The laminating component includes a support rod 12 which is slidably matched with a support frame 14, and an elastic ring 8 for laminating rattan pulp paper 3 is provided at one end of the support rod 12 away from the support frame 14; the mud covering component includes an arc tube 15 and a conveying pipe 13, the outer diameter side wall of the arc tube 15 is connected to the conveying pipe 13, the conveying pipe 13 is connected to a mud pool, and a filter membrane 18 is bonded inside the arc tube 15 along the axial direction of the arc tube 15, the filter membrane 18 divides the arc tube 15 into a first chamber and a second chamber, a plurality of first through holes 151 are opened on the inner diameter side wall of the first chamber, a desiccant bag 19 is bonded in the second chamber, and a plurality of second through holes 152 are opened on the inner diameter side wall of the second chamber.

[0072] The specific implementation process is as follows:

[0073] The electric push rod 10 drives the mechanical claw 9 to clamp the packaging mold 7 to cover the jar cover 4, and the support rod 12 drives the elastic ring 8 to scrape the rattan skin pulp paper 3 to make the rattan skin pulp paper 3 fit the jar body. The mud pool pumps packaging mud into the arc tube 15 along the conveying pipe 13, driving the rotating disk 17 to rotate. The packaging mud in the arc tube 15 adheres to the jar body through the first through hole 151, and the part of the rattan skin pulp paper 3 not covered with packaging mud is sealed with soil. In the mud covering process, the packaging mud squeezes the filter membrane 18 to contact the desiccant bag 19, and the desiccant in the desiccant bag 19 reacts with the moisture in the packaging mud to generate heat, which is released through the second through hole 152, so that the outer surface of the packaging mud covering the jar body can accelerate the hardening speed and improve the packaging efficiency.

[0074] Embodiment 6:

[0075] The difference from the above embodiment is that the side wall of the arc tube 15 is provided with an arc scraper.

[0076] The specific implementation process is as follows:

[0077] During the mud covering process, when the clay glaze jar 1 rotates with the rotating disk 17, the arc-shaped scraper scrapes the sealing mud on the outer surface of the jar body to make the thickness of the sealing mud even.

[0078] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0079] The above is only an embodiment of the present invention. The common knowledge such as the known specific structure and characteristics in the scheme is not described in detail here. Ordinary technicians in the relevant field are aware of all the common technical knowledge in the technical field of the invention before the application date or priority date, can obtain all the existing technologies in the field, and have the ability to apply the conventional experimental means before that date. Ordinary technicians in the relevant field can improve and implement the invention in combination with their own abilities under the enlightenment given by this application.

[0080] In this solution, some typical well-known structures or well-known methods should not become obstacles for ordinary technicians in the field to implement this application. It should be pointed out that for technicians in this field, several deformations and improvements can be made without departing from the structure of the present invention, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A packaging process for a Maotai-flavor liquor jar, characterized in that: The steps include: S1. Wash and dry the clay glaze jar, remove dust from the cork and dry it for later use; S2, using red and purple mud, wine lees, rice husk and salt as raw materials to prepare packaging mud, using rattan plant epidermis as raw material, pre-treating it by Guizhou Danzhai ancient method, and then soaking it in packaging mud to prepare rattan skin pulp paper; S3, filling the Maotai-flavor liquor into a clay glaze jar, inserting a wooden stopper to seal the jar mouth, and covering the jar lid; S4, apply a layer of release agent inside the packaging mold, and spread rattan pulp paper on the packaging mold; S5. Use packaging equipment to batch package Maotai-flavor liquor jars: Place the clay glaze jars on the packaging equipment in sequence, clamp the packaging mold with a clamping component to cover the clay glaze jar, attach the rattan skin pulp paper to the clay glaze jar and the jar cover, and cover the clay glaze jar with the packaging mud with the rattan skin pulp paper; S6. The rattan pulp paper is air-dried and shaped at room temperature, and the packaging mold is demoulded to complete the packaging.

2. The packaging process of the Maotai-flavor liquor jar according to claim 1, characterized in that: The preparation of encapsulation mud in S2 is specifically as follows: S21, mixing the new red purple mud and the old red purple mud in a ratio of 1:1 to obtain red purple mud for packaging; S22, mix the wine lees, rice husks and salt in proportion, add an equal weight of water and stir evenly; S23, adding red-purple mud for encapsulation and stirring until it becomes a fluid state to obtain encapsulation mud.

3. The packaging process of the Maotai-flavor liquor jar according to claim 1, characterized in that: There is a 4-6cm gap between the inner wall of the jar cover and the outer wall of the jar mouth of the Maotai-flavor liquor jar, and the height of the jar cover is 2-4 times the height of the jar mouth of the Maotai-flavor liquor jar.

4. The packaging process of the Maotai-flavor liquor jar according to claim 1, characterized in that: The packaging equipment in S5 includes a base and a fixed plate, a support frame is provided between the base and the fixed plate, a rotating disk is provided on the base, the rotating disk is rotatably connected to the base, a plurality of placement slots for placing jars of sauce-flavored liquor are provided on the rotating disk, a self-rotating disk is rotatably connected in the placement slots, the clamping assembly is located at the bottom of the fixed plate, and the bonding assembly and the mud covering assembly are installed on the support frame.

5. The packaging process of the Maotai-flavor liquor jar according to claim 1, characterized in that: The clamping assembly includes an electric push rod fixedly connected to the bottom of the fixed plate, and a mechanical claw is provided at the output end of the electric push rod; the bonding assembly includes a support rod slidably matched with the support frame, and an elastic ring for bonding rattan pulp paper is provided at the end of the support rod away from the support frame; the mud covering assembly includes an arc tube and a conveying pipe, the outer diameter side wall of the arc tube is connected to the conveying pipe, the conveying pipe is connected to a mud pool, a filter membrane is bonded inside the arc tube along the axial direction of the arc tube, the filter membrane divides the arc tube into a first chamber and a second chamber, the inner diameter side wall of the first chamber is provided with a plurality of first through holes, a desiccant bag is bonded in the second chamber, and the inner diameter side wall of the second chamber is provided with a plurality of second through holes.

6. The packaging process of the Maotai-flavor liquor jar according to claim 5, characterized in that: The side wall of the arc tube is provided with an arc scraper.

7. A Maotai-flavor liquor jar made by the packaging process of the Maotai-flavor liquor jar according to any one of claims 1 to 6, characterized in that: The invention comprises a clay glaze jar and a jar cover. A wooden plug is arranged in the jar mouth of the clay glaze jar. The outer walls of the clay glaze jar and the jar cover are pasted with rattan pulp paper with a thickness of 0.2-0.5cm, and the rattan pulp paper wraps the clay glaze jar and the jar cover.

8. The Maotai-flavor liquor jar according to claim 7, characterized in that: The clay glazed jar is made from soil from Maotai Town, Guizhou.

9. The Maotai-flavor liquor jar according to claim 7, characterized in that: Rattan pulp paper is made from the epidermis of rattan plants, pre-treated using the ancient method of Danzhai, Guizhou, and then soaked in packaging mud.

10. The Maotai-flavor liquor jar according to claim 9, characterized in that: The weight components of the raw materials of the encapsulating mud are as follows: 800-1200 parts of red purple mud, 80-120 parts of wine lees, 80-120 parts of rice husks and 40-60 parts of salt, wherein the red purple mud is prepared by mixing new red purple mud and old red purple mud in a ratio of 1:1.

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